Chicken, Shrimp, and Sausage Paella

Ground turmeric, a common ingredient in curry powders, adds flavor and color to this one-dish meal. Aside from its flavor, turmeric is also touted as an antioxidant, as well as for its anti-inflammatory properties.

Serves: 6

Ingredients

• 1 3/4 pounds skinned and boned chicken thighs
• 1 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 2 teaspoons vegetable oil
• 1 (7-ounce) link smoked turkey sausage, sliced
• 1 (14-1/2-ounce) can organic diced tomatoes with garlic and onion, drained
• 1 teaspoon paprika
• 1 teaspoon prepared minced garlic
• 1 1/2 cups fat-free, less-sodium chicken broth
• 1 cup frozen petite green peas
• 1 cup uncooked converted long-grain rice
• 1/2 teaspoon ground turmeric (see note)
• 3/4 pound cooked, peeled and deveined medium-sized shrimp (1-1/2 pounds in shell)

Instructions

1. Sprinkle chicken thighs evenly with rosemary and pepper. Heat oil in a large skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until light golden. Arrange chicken in a 5-quart slow cooker.
   
   
2. Add sausage to skillet; cook 2 to 3 minutes or until lightly browned. Transfer sausage to slow cooker; add tomatoes and next 4 ingredients.
   
   
3. Cover and cook on LOW setting 3 hours. Stir rice and turmeric into slow cooker. Increase heat to HIGH setting; cover and cook 45 minutes.
   
   
4. Stir in shrimp; cook on HIGH setting 15 more minutes or until rice is done.